Easy Superbowl Recipes

With the Super Bowl on Feb. 4, many people plan on hosting or attending watch parties. It’s a great day to overindulge on food, watch commercials and cheer on your team. To help put together your party, here are a few college student, wallet-friendly, dorm-kitchen doable recipes. Sweet and salty are always a good combo, and when you can match that with team colors, that’s all the better.

Photo courtesy of twosisterscrafting.com



  • Pretzel Snaps
  • Rollo Candies
  • M&M Candies – Navy, Red and Grey or Green, Gray, White, and Black


  1. Place 15-20 Pretzel Snaps on a lined (foodservice foil) cookie sheet.
  2. Place a Rollo in the middle of each pretzel.
  3. Carefully place the cookie sheet in the oven at 250 degrees for 2 to 2 1/2 minutes.  (You want the candy to be melted enough to press the M&M’s into, but not so melted that the Rollo loses its’ shape and the chocolate starts dripping off of the pretzel.)
  4. Remove cookie sheet from oven.
  5. Gently place M&M’s on the top of each Rollo. (You don’t need to press down on M&M because the melted Rollo will settle on its own.)
  6. The cookie sheet will be hot from the oven so if Rollo’s keep melting, stick the cookie sheet in the freezer for 3-5 minutes after you have placed the M&M’s to stop the melting process.

Next, while you’re shaking your head at the Patriots’ so-called “bend but don’t break” defensive line, and waiting for Justin Timberlake’s halftime show, break out the loaded nachos.

Photo courtesy of chefmom.sheknows.com



  • 1 (3 pounds) boneless pork shoulder
  • 3 tablespoons brown sugar
  • 1 medium onion, sliced
  • 1/2 teaspoon cumin
  • 1 teaspoon mustard powder
  • 2 teaspoons olive oil
  • 1/2 cup apple cider vinegar
  • 3/4 cup water
  • About 1-1/2 cups BBQ sauce
  • 1-1/2 cups cheddar cheese
  • 1/2 cup white cheddar cheese
  • 1 bag tortilla chips
  • Salt and pepper


  1. Rub the pork with brown sugar, cumin and mustard powder. Place in a Crock-Pot. Cover with onion slices, olive oil and vinegar. Pour in the water and turn on low for about 7 to 8 hours, or until fork tender. Remove from the Crock-Pot and shred with 2 forks. Mix the pork shreds with BBQ sauce.
  2. Preheat the oven to 400 degrees. Grease a casserole dish with nonstick cooking spray.
  3. Layer the chips in the casserole. Top with 1/2 cup of shredded cheddar cheese. Top the chips with about 2 to 3 cups of the pulled pork BBQ. Top with remaining cheese and salt and pepper.
  4. Bake for about 14 to 18 minutes, or until cheese is melted.
  5. Serve warm and enjoy!

Serves about six

Photo courtesy of myrecipes.com

Now for something a little harder to finish off the spread: easy to throw together pulled chicken sliders.



  • 1/2 cup no-salt-added ketchup
  • 1 tablespoon dark brown sugar
  • 1 tablespoon cider vinegar
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground allspice
  • 2 cups shredded skinless, boneless rotisserie chicken breast
  • 8 (1.3-ounce) sliders mini buns (such as Pepperidge Farm)
  • 8 bread-and-butter pickle chips


  1. Combine first 10 ingredients in a small saucepan over medium heat. Bring to a simmer; cook 3 minutes or until slightly thick, stirring occasionally.
  2. Add chicken to ketchup mixture; stir to combine. Cook 2 minutes or until chicken is thoroughly heated.
  3. Spoon 3 tablespoons of chicken mixture on bottom half of each bun; top each with 1 pickle chip and top half of bun.

Serves about 4 (serving size: 2 sandwiches)

Story by
Savannah Palmer for SUU NEWS